Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a water-in-oil-in-water double emulsion (W1/O/W2), whi...

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Main Authors: Bruno Sérgio Toledo Barbosa, Edwin Elard Garcia-Rojas
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2022-01-01
Colecção:Current Research in Food Science
Assuntos:
Tara gum
Whey protein
Microencapsulation
Minerals
Bioaccessibility
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2665927122000612
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